I started making this keto spinach artichoke dip back when I first went keto, and it's become one of the recipes I come back to the most. Not because it's complicated (it's stovetop to broiler in about 20 minutes) but because the flavor is legitimately better than the restaurant versions I used to order before keto.
The base is a combination of cream cheese, sour cream, and mayo, which gives you that rich, scoopable texture without any flour-based thickeners. I layer in fresh mozzarella for stretch and parmesan for that salty bite on top. The whole thing goes under the broiler until it's golden brown and bubbling around the edges, which is honestly my favorite part.
Here's what I've learned after making this so many times: the spinach is where most people go wrong. Fresh spinach releases a lot of water as it wilts, and if you don't cook it down long enough, your dip turns soupy. I let mine go a full 3 minutes after wilting until the pan is practically dry. One of my readers, Megan, brought this to her in-laws' game day gathering, and her mother-in-law (who makes her own dip from scratch and has strong opinions about it) asked if she picked it up from a restaurant. Megan's trick was squeezing out every last bit of moisture from the spinach before it even hit the pan.
I also bump the garlic to 4 cloves instead of the 2 listed. I never stop at 2. That extra garlic disappears into the cheese but rounds out the flavor in a way you notice when it's missing. The red pepper flakes and hot sauce are optional, but I always add both. Not enough to make it spicy, just enough to give the dip some warmth underneath all that cheese.
This is a low carb dip that works for every occasion. I've served it with celery sticks, sliced bell peppers, and pork rinds. My reader Stephanie made it for game day and her husband finished half the batch before anyone else showed up, then went back with a spoon. She doubled it the next time. If you're building a spread, pair it with my keto jalapeno popper dip, million dollar dip, or keto 7-layer taco dip for a full game day lineup. For something warm and cheesy in a different direction, my keto pizza dip and buffalo chicken dip are both crowd favorites.
Want It Spicier?
If you want real heat, add more red pepper flakes and hot sauce than the recipe calls for. You can also toss diced jalapeno into the pan while the garlic cooks, or stir in ¼ teaspoon of cayenne pepper.
More Ways to Scoop It Up
Cucumber, cauliflower, and broccoli all work as dippers too. So do my pork rinds and keto tortilla chips.
Storing and Reheating Leftovers
Leftovers keep in the refrigerator for 3 to 4 days. To reheat, let the dip sit at room temperature for 30 minutes, then spoon it into a cast iron skillet or shallow baking dish and broil for 5 to 8 minutes, until golden and bubbly. The microwave works too.
